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Mocha Buttercream

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MOCHA BUTTERCREAM
 Categories: Cakes, Toppings
      Yield: 2 Servings
 
    1/4 c  Instant coffee powder
      2 ts Water
      8 tb (1 stick) unsalted butter at
           -room temperature
    1/4 c  Confectioners sugar
    3/4 c  Plus 2 Tablespoons heavy
           -(whipping) cream, chilled
 
  Flavored lightly with coffee, this variation on Rosie's Buttercream
  has a lovely cafe au lait color.
  
  1. Dissolve the coffee in the water.
  
  2. Place all ingredients in a food processor and process until light
  and fluffy, about 5 minutes. Stop the machine several times to scrape
  down the sides of the bowl with a rubber spatula.
  
  3. Transfer the buttercream to a medium sized mixing bowl and, using
  the paddle attachment of an electric mixer, continue to beat on
  medium-high speed, until the buttercream is white and fluffy, 15 to
  20 minutes. Stop the mixer to scrape the bowl several times with a
  rubber spatula (If you do not have a paddle attachment, you can use
  the whisk) Use the buttercream for frosting within an hour or it will
  need rewhipping.
  
  Makes 2 to 2.1/4 cups, enough to fill and frost a two- or four-layer
  cake
  
  Source: Rosies Bakery - All-Butter Fresh Cream Sugar-Packed No Holds
  Barred Baking Book. by Judy Rosenberg
 
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